Indian-style potatoes

Ramp up the flavour of classic baked potatoes in this spicy side dish. Served with raita for added freshness, it’s a guaranteed hit.





  • 4 large Red Royale potatoes, cut into 3cm pieces
  • 1 red onion, cut into wedges
  • 2 tsp finely grated ginger
  • 2 garlic cloves, crushed
  • 1 long green chilli, seeded, finely chopped (optional)
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cardamom
  • 2 sprigs curry leaves
  • 2 tbs olive oil
  • 1 cup (120g) frozen peas
  • 120g Perino tomatoes, finely chopped


  • 1 Lebanese cucumber, coarsely grated
  • 1 cup (280g) Greek-style yoghurt
  • 1/4 cup finely chopped mint



Preheat oven to 200°C. Line a baking tray with baking paper. Place the potato, onion, ginger, garlic, chilli, if using, garam masala, turmeric, cumin, coriander, cardamom, curry leaves and oil in a bowl. Season. Toss to combine. Arrange in a single layer on the lined tray. Roast, turning occasionally, for 35 mins or until the potato is golden brown and tender. Sprinkle with peas. Roast for 2 mins or until the peas are heated through.


Meanwhile, to make the raita, use your hands to squeeze as much liquid from the cucumber as possible. Combine the cucumber in a bowl with yoghurt and mint. Season.


Top the potato mixture with half the raita. Sprinkle with the tomato. Serve immediately with the remaining raita.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.